Taffy Apple Salad II

8 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    13 h 55 m
Recipe by  Carrie

“This isn't exactly like the real thing, but it's an easy, year-round treat nonetheless!”

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Adjust Servings

Original recipe yields 8 to 10 servings



  1. In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours.
  2. In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours.
  3. Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.

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Reviews (8)

Rate This Recipe


This is very nice recipe best used with Granny Smith apples.



MMMMM oh boy this is delicious! I brought it to work and everyone asked for the recipe. The only changes I made were apple cider vinegar instead of white wine, and I also used lite coolwhip and splenda instead of real sugar. It turned out creamy and crunchy and PERFECT! I will DEFINITELY be using this again.



I'm not sure if I did something wrong, but it turned out kind of watery. Other than that, it was really good!

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Amount Per Serving (9 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 51.1 g
  • 16%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Taffy Apple Salad


next recipe:

Apple Salad II